ORIGINAL PANCAKE HOUSE
21215 Biscayne Boulevard
Florida, 33180
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
3
Intermediate
5
Basic
7
Total
15
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks not secured under soda station at wait station Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee book bag stored on shelf with clean equipment. Operator removed bag Corrected On-Site Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor cracks by cook line
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board near cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted on shelf above prep table on cook line
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of pancake mix not labeled inside dry storage. Operator labeled container Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and grab clean utensils without changing gloves and washing hands in between. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties stored over heavy cream inside walk in cooler. Operator relocated products. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hash browns (110F - Hot Holding) at flat top, as per operator for 30 mins. Operator took hash browns to reheat Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubber stored inside hand sink at wait station Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in wait station Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand sink in dish area
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Maria Y expired 7/12/2024 Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of sanitizer not labeled at front counter. Operator labeled bottle. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/24/2025 revealed 15 total violations (3 high priority, 5 intermediate, 7 basic).
Inspection on 10/17/2024
High Priority
5
Intermediate
5
Basic
10
Total
20
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured at expo station under soda machine. Repeat Violation
- 36-36-4:Basic - Ceiling vent missing. Observed ceiling vent missing inside of dish area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen area.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating food inside of dish area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on top of prep cooler on cook line and employee phone and keys stored on shelf in dish area. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed bag of powdered milk stored on floor inside of dry storage area.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles stored inside containers of flour and sugar touching the product in back prep area. Manager removed scoops. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in back prep area. Manager put a sign. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in freezer in back prep area and gaskets at reach in cooler on cook line soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored near hand wash sink in back area.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then grab cooked sausage without washing hands and changing gloves in between.
- 08A-17-6:High Priority - Observed raw pork chops wrapped in plastic wrap stored above ready to eat ham inside of reach in freezer in back prep area. Manager relocated the pork chops. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw burger patties stored over unwashed potatoes inside of walk in cooler. Manager relocated the burger patties. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hashbrowns (110F - Hot Holding); cooked sausage (100F - Hot Holding) at cook line, as per employee for 15 mins. Manager took products to be reheated. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at mop sink in back of restaurant.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed whisk stored inside hand sink in back prep area.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine for dish machine. Manager found correct test kit. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in back prep area and at expo station. Manager added paper towels to both sinks. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for employees Gabriela Firpo (2/20/2023) and Jill Guerny (9/13/2024).
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles of sanitizer not labeled at dish area. Manager labeled the bottles. Corrected On-Site
Food safety inspection conducted on 10/17/2024 revealed 20 total violations (5 high priority, 5 intermediate, 10 basic).
Inspection on 2/19/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Upon inspection observed carbon dioxide tank not secured under servers station.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed employee jacked stored on knife storing rack in kitchen.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked sauce pans on drying racks.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Upon inspection observed wiping cloths under multiple cutting boards in kitchen.
- 33-16-4:Basic - Open dumpster lid.
Food safety inspection conducted on 2/19/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 10/4/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn, located by kitchen entrance. - From follow-up inspection 2023-10-04: as per operator the gaskets are in back order. **Time Extended**
Food safety inspection conducted on 10/4/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/2/2023
High Priority
2
Intermediate
3
Basic
11
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured located at front counter near soda machine and dry storage.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans stored above flat grill by kitchen entrance.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed forks and spoons already cleaned and sanitized, stored face up at three compartment sink.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed soiled cutting board located at cooking line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed red speaker on top of ice tea table near ice machine at back kitchen.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn, located by kitchen entrance.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching sugar inside plastic container at back kitchen.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees located at back kitchen and by three compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in coolers gasket by cooking line, located under flat grill. Observed soiled walk in cooler fan guard located inside kitchen. Observed soiled hood system.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to go container over reach in cooler by cooking line. Operator placed them correctly. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle with liquid butter at cooking line.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Ham (49F - Cold Holding);. As per employee placed it inside reach in cooler more than 24 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (62F - Cold Holding); ham (49F - Cold Holding); cheese (51F - Cold Holding); tomato (62F - Cold Holding); raw beef (47F - Cold Holding); bacon (47F - Cold Holding). As per operator placed it inside reach in cooler less than a 1/2 hour.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed soap bottle and brush inside hand washing sink located at three compartment sink. Operator removed them. Observed hand washing sink use as dump sink, located at back kitchen.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment does not have quaternary chemical test kit. Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection observed establishment uses time for Hollandaise sauce. No time as a public health procedures available. Filled out and printed time as a public health procedures for operator. Corrected On-Site
Food safety inspection conducted on 10/2/2023 revealed 16 total violations (2 high priority, 3 intermediate, 11 basic).